Rose­mary Di­jon Pork Ten­der­loin with Roasted Ap­ples & Cab­bage

Clean Eating - - RECIPE INDEX -

SERVES 4. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 55 MIN­UTES. 2 small ap­ples (prefer­ably Brae­burn, Fuji, or Hon­ey­crisp), diced

3 packed cups thinly sliced pur­ple cab­bage

2 tbsp + 1 tsp ap­ple cider vine­gar, di­vided

2 tbsp olive oil, di­vided

6 sprigs + 1 tbsp finely chopped fresh rose­mary, di­vided

1¼ tsp sea salt, di­vided + ad­di­tional to taste

3/4 tsp ground black pep­per, di­vided + ad­di­tional to taste

1 lb pork­skin re­moved ten­der­loin, silver

1 cup rough­lyflat-leaf pars­ley chopped fresh

¼ cup toasted roughly chopped un­salted pecans

1 large shal­lot, finely chopped 1 cup unsweet­ened ap­ple cider ½ cup low-sodium chicken broth

3 tbsp un­salted or­ganic but­ter, cut into pieces

2 tsp Di­jon mus­tard

1. Place a rack in cen­ter of oven and pre­heat to 350°F. In a large bowl, toss ap­ples, cab­bage, 1 tbsp each vine­gar and olive oil, 2 sprigs rose­mary and ¼ tsp each salt and pep­per; set aside.

2. Pat ten­der­loin dry and rub with 1 tbsp finely chopped rose­mary, 1 tsp salt and ½ tsp pep­per. In a large oven­proof skil­let on medium, heat 2 tsp oil. Add ten­der­loin; cook 2 min­utes, un­til browned. Turn the pork by one-quar­ter and sear 2 more min­utes. Turn once more by one-quar­ter and sear 2 min­utes. Turn off heat and trans­fer pork to a plate. Add cab­bage mix­ture to skil­let (re­serve bowl) and place ten­der­loin on top, un­seared por­tion fac­ing down.

3. Roast ten­der­loin and cab­bage mix­ture un­til pork reg­is­ters 145°F in cen­ter on an in­stant-read ther­mome­ter, about 20 min­utes. Place ten­der­loin on a cut­ting board and cover loosely with foil.

Let rest 15 min­utes.

4. Mean­while, scrape cab­bage mix­ture into re­served bowl; toss with pars­ley, pecans and 1 tsp vine­gar. Taste and sea­son with ad­di­tional salt and pep­per. Loosely cover bowl with foil and set aside.

5. Make pan sauce: In same skil­let on medium-high, heat 1 tsp oil; add shal­lot and cook, stir­ring, for 1 minute. Add ap­ple cider, broth and 4 rose­mary sprigs. Cook un­til mix­ture re­duces to ½ cup. Re­move from heat and dis­card rose­mary. Stir in but­ter, mus­tard and re­main­ing 1 tbsp vine­gar. Sea­son to taste with ad­di­tional salt and pep­per. Slice pork and serve with sauce and cab­bage.

PER SERV­ING (1/4 of recipe): Calo­ries: 431, To­tal Fat: 25 g, Sat. Fat: 8 g, Mo­noun­sat­u­rated Fat: 12 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 26 g, Fiber: 5 g, Sug­ars: 18 g, Pro­tein: 26 g, Sodium: 761 mg, Choles­terol: 97 mg

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